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Gluten Free White Bread Rolls

quinoa & arrowroot bread rolls

These bread rolls are like white bread dinner rolls, similar to the Basco Brand bread mix but without the dairy (milk powder) and without the corn-based dextrose.  The quantity is enough for 5 or 6 rolls – just enough to have with soup or dinner, but the quantity can easily be doubled to make more.

This receipe is Grain-free, gluten-free, milk and butter free and FAILSAFE but does contain egg.  Enjoy!!!

Sift or whisk together:

1 heaped cup/150g tapioca starch (also called arrowroot)

1/2 cup/75g quinoa flour

1 tsp cream of tarter

1/2 tsp bicarb

1 tsp quar or xanthum gum

1/2 tsp salt

Then add:

1 egg

30 ml oil (1/8 cup) (use a FAILSAFE oil like sunflower or canola or otherwise use olive oil)

3/4 cup of water


Mix very well – it is recommended that you use an electric mixer for this as it is quite sticky and needs to be very well mixed.  Beat for about 2 or 3 minutes.

Dollop large spoon-fulls onto baking paper lined tray – this mix will more than double in size when cooked so leave plenty of space.  Makes about 6 rolls.

Bake for 30 mins or more at 180 °C fan forced or 200 °C normal electric (a moderate to moderately hot oven, 350-375 °F) until nicely browned.

Let cool before cutting open.  A delicious roll that is crisp on the outside and chewy on the inside, perfect with soup or casseroles.


5 thoughts on “Gluten Free White Bread Rolls”

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  2. Hi Nancy. Bicarb is what Australians call sodium bicarbonate or baking soda. I don’t generally use pre-made baking powder as it is usually mixed in with rice, corn or wheaten corn flour as a binding agent. 1 part bicarb/baking soda and 2 parts cream of tarter is homemade baking powder.

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